How to Cook Appealing Eggplant Rollatini

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Eggplant Rollatini. Spread a thin layer of ricotta cheese onto each slice of eggplant. Place a slice of prosciutto onto each one. Pour spaghetti sauce over the rolls, and top with shredded mozzarella cheese.

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Eggplant Rollatini Read the full recipe after the video. Let cool on sheets on wire racks until cool enough to handle. Season filling with salt and pepper. We can cook Eggplant Rollatini using 13 components as well as 11 steps. Here is just how you cook.

Materials for making of Eggplant Rollatini

  1. Guidelines. 1 of eggplant, peeled and cut long ways.
  2. Guidelines. 2-3 cups of breadcrumbs.
  3. Instructions. 3 of eggs, beaten.
  4. Detaile. 1 cup of grated Parmesan cheese.
  5. Step by step. 15 oz of container of ricotta cheese.
  6. Guidelines. 3 cloves of garlic, chopped.
  7. Guidelines. 1 lb of mozzarella- slice about 2/3s and grate the rest so it’s shredded in pieces (about 2 tbsp of shredded cheese).
  8. Instructions. 2 cups of tomato sauce.
  9. Guidelines. of Frying oil, enough to cover about 1 inch of your pan.
  10. Detaile. of Dried parsley.
  11. Step by step. of Salt, pepper.
  12. Directions. of Dried basil.
  13. Instructions. of Toothpicks.

Eggplant rollatini are versatile in another way, too. Because the individual rolls are easy to serve, they are wonderful as a first course for a big crowd—like a family gathering—or as part of an Italian-American buffet. For a smaller crowd, this makes a substantial main course that needs only a first course salad to make it a meal. Tips for how to make eggplant rollatini recipe.

To Make Eggplant Rollatini

  1. Preheat oven to 350..
  2. Season eggs with salt and pepper. Mix breadcrumbs and Parmesan cheese..
  3. Dredge eggplant in egg, then breadcrumb mixture..
  4. Fry til golden brown.
  5. In the meantime mix ricotta with the shredded mozzarella, chopped garlic, salt, pepper, parsley and basil..
  6. Scoop spoonfuls of ricotta mixture into the middle of the eggplant..
  7. Roll up and secure with toothpicks..
  8. Place rolled up eggplant in baking dish. Once its placed remove the toothpicks..
  9. Spread sauce evenly and top with the sliced mozzarella..
  10. Bake for 30 minutes or til cheese is golden bubbly..
  11. Serve with garlic bread or pasta..

This will help draw out the moisture so your rollatini isn't too watery. Salting also allows the eggplant to "sweat out" its bitterness, meanwhile, breaking down its spongy texture. Place fried slices on a paper towel lined plate to drain. The best low-carb Eggplant Rollatini, made with thin slices of eggplant filled with a spinach and cheese ricotta filling, topped with marinara and mozzarella cheese. Set eggplant slices on paper towels to drain.

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